Carolina Pork Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ Pork Rub
In Wilson, NC, we know how to cook pork.Mitchell family Pitmasters refined their BarbeQue recipes for generations and for the first time, we're sharing themwith you. This Pork Rub is an earthy, legacy recipe with a kick. It is perfect for all pork cuts - shoulders, belly, loins, chops, steaks and, of course, whole hog. Ideally apply 24-hours before cooking, but can be added at anytime.
Best On: Pork (Obviously), Chicken and Beef
Each individual unit is a 16 fl oz container.
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Why do we use the word "BarbeQue"?
We use "Que" because historically the colonies and slaves in our area of North Carolina spoke a NC/SC variation of gullah that came from the French/Portuguese called "Plantation Creole." So while the word “barbecue” comes from the Spanish, the “barbeque” spelling reportedly came from the French phrase barbe à queue, which means “whiskers to tail” and describes the process of roasting an entire pig. (“BBQ” is the abbreviation since the word is pronounced “bahr-bi-kyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the "que" spelling to pay homage to our legacy.
